Wednesday, 30 April 2014
Oven-baked Risotto Verde
adapted from Rachel Allen's Favourite Food At Home
2 tbsp olive oil
1 cup peas (petits pois)
1 bag ready-washed spinach
3 cups vegetable stock
1/2 cup unsweetened apple juice
1 onion, finely chopped
2 garlic, finely chopped
1 cup arborio rice
8 stalks asparagus, cut stalks into small-ish pieces (set aside the asparagus heads from the chopped stalks)
salt and black pepper
Preheat the oven to 180C
Wilt spinach in microwave for 1 minute on High.
Finely chop spinach and set aside.
In a deep saucepan, heat olive oil, add the onion and garlic and season with salt and pepper.
Cover with a lid and sweat over a gentle heat until soft but not coloured.
Add the risotto rice and stir it around in the saucepan for a minute, then add the stock and the apple juice.
Stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15-20 minutes or until the rice is just cooked and all the liquid has been absorbed.
Stir in the spinach, asparagus stalks and peas and set aside with the lid on.
Bring another saucepan of water to the boil, add a good pinch of salt and add the asparagus heads.
Boil for 2-3 minutes or until it is just tender, then drain.
Serve the risotto with the asparagus and grated parmigiano on top